Ricotta Gnocchi with Pumpkin Cream, Pancetta and Sage • St. Francis Winery & Vineyards
Delicious Ricotta Gnocchi with Pumpkin Cream, Pancetta, and Sage. Perfect with Pinot Noir. Enjoy the rich flavors!
Ingredients
- 1 lb ricotta (drained)
- 1 each whole egg
- ½ cup of microplaned parmesan
- 5 teaspoons of salt
- 25 cups of AP flour plus more for dusting
- ½ cup white wine
- 1 15 oz can pumpkin puree
- 25 cups of heavy cream
- Salt to taste
- Pinch of nutmeg
- 12 oz of diced pancetta, rendered crispy and removed from grease
- 1 table spoon of sage chiffonade plus whole leaves for garnish
- 3 tablespoons of brown butter
More Like This
Pumpkin Gnocchi With Crème Fraîche–Sage Sauce | Recipe Cloud App
recipecloudapp.com
Easy Pumpkin Gnocchi With Sage Butter Sauce | Recipe Cloud App
recipecloudapp.com
Pumpkin and Ricotta Gnocchi with Swiss Chard, Pinenuts and Brown Butter Emulsion - Corner 103
corner103.com
Easy Pumpkin Gnocchi With Sage Brown Butter Sauce - | Foodtalk
foodtalkdaily.com
Pumpkin Gnocchi with Brown Butter, Sage & Almonds - Andrew Zimmern
andrewzimmern.com
Irkotta gnocchi with pumpkin and sage cream - Aceline
aceline.media
Pumpkin gnocchi with blue cheese and sage
nzwomansweeklyfood.co.nz
Pumpkin Gnocchi - Sassoregale
usa.sassoregale.com